Description
Perfectly crispy oven baked chicken wings with golden, crackly skin and juicy tender meat inside. Made with simple pantry seasonings and baked to perfection, these wings deliver classic flavor and crunch without frying.
Ingredients
Scale
- 2 pounds raw chicken wings, separated into flats and drumettes
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 teaspoon paprika
Instructions
- Preheat the oven to 425 degrees Fahrenheit. Line a large baking sheet with foil and place a wire rack on top.
- Pat the chicken wings completely dry with paper towels to remove excess moisture.
- In a large mixing bowl, combine baking powder, salt, black pepper, garlic powder, and paprika.
- Add the dried chicken wings to the bowl and toss thoroughly until evenly coated with the seasoning mixture.
- Arrange the wings in a single layer on the wire rack, leaving space between each piece for air circulation.
- Bake for 40 to 45 minutes, flipping the wings halfway through, until the skin is golden brown and crisp and the internal temperature reaches 165 degrees Fahrenheit.
- Remove from the oven and let the wings rest for 5 minutes before serving.
- Serve hot as they are or toss in your favorite sauce before serving.
Notes
- Drying the wings thoroughly is essential for maximum crispiness.
- Use aluminum free baking powder to avoid any metallic aftertaste.
- Do not overcrowd the pan to ensure even browning.
- If extra crispness is desired, broil for 2 to 3 minutes at the end of baking.
Nutrition
- Serving Size: 1/2 pound
- Calories: 420
- Sugar: 0g
- Sodium: 620mg
- Fat: 29g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 145mg